Treat yourself to sweet Seared Scallops with a Beetroot Puree for a casual, elegant meal. Tender, caramelized scallops nestled on scarlet in swirls of a vibrant, velvety sauce is irresistible. The best part is making them disappear!
INGREDIENTS
3 tablespoons ground roasted cumin seeds
250g cooked beetroot
1 garlic clove
1 large red chilli roughly chopped
150g Greek yoghurt
12 scallops
Large bunch of coriander
3 tablespoons olive oil
Zest and juice of 1 line
1 teaspoon ground turmeric
Half teaspoon chilli powder
4 tablespoon water
METHOD
Grate the beetroot into a bowl. Add the garlic, and about quarter of the chilli, the yoghurt and a tablespoon of the cumin. Mix well.
Leave to stand for 15 minutes.
Add the remaining chilli, coriander, and cumin, the turmeric, 1 tablespoon of the olive oil, and the juice of half the lime and water to a mixer and blitz until a thick paste is formed.
Place in a bowl stir in the lime zest and fold in the scallops. Cover and leave to marinate in the fridge for 10 minutes ….no longer
Heat the remaining olive oil in a frying pan over a medium heat. When the oil is hot add the scallops in small batches and cook quickly for 1-2 minutes. You are looking to colour the scallops and not lose any of the marinade
Transfer them to a warm plate.
Spoon a quarter of the beetroot on each plate.
When the scallops are cooked, arrange them over the beetroot mixture on the plates. Squeeze a little like juice over, and top off with some coriander leaves.
Only 204 calories.
Original recipe Kalpne Woolf spice yourself slim.
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